Nduja is a creamy, spicy pork sausage from Calabria and serves as a great accompaniment to the scallops. Francesco Mazzei, executive chef at L’Anima, puts it to good use for Taste of London
1. Clean the scallops and coral from the shell, wash and keep them on the side.
2. Prepare a sauce with parsley, anchovies, capers, pickled onion, gherkins, boiled egg (retaining the egg white), garlic and olive oil, chop all the ingredients together and mix with extra virgin olive oil until it reaches a good consistency.
3. When the sauce is ready mix it with nduja.
4. Sear the scallops in both side and put it back on the shell, season with salt, white wine and some of the sauce, bake it in the oven at 220°C for 3 minutes.
5. For the bruschetta, toast the bread and brush with oregano and olive oil.
Recipe © courtesy of Francesco Mazzei at L’Anima, London
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